Peruvian Anticuchos de Camarones

Peruvian cuisine is a vibrant fusion of indigenous, Spanish, and African influences, and anticuchos are a beloved street food that embodies this rich cultural heritage. These succulent shrimp skewers are a staple of Peruvian barbecues and outdoor gatherings, where they're typically served with a side of crispy corn kernels, boiled potatoes, and a drizzle of spicy aji amarillo sauce. With this recipe, you can bring the bold flavors and aromas of Peru to your own backyard, and experience the thrill of sizzling anticuchos on the grill.

The combination of succulent shrimp, spicy aji amarillo peppers, and zesty citrus is a match made in heaven, and the best part is that it's incredibly easy to prepare. Whether you're a seasoned grilling expert or a novice cook, this recipe is sure to impress your friends and family with its bold flavors and stunning presentation. So why not give it a try and discover the magic of Peruvian anticuchos for yourself?

Why You’ll Love This Recipe

• Bold Flavors: The combination of aji amarillo peppers, garlic, and citrus creates a truly unforgettable flavor profile that will leave you craving more.
• Easy to Prepare: This recipe requires minimal ingredients and preparation time, making it perfect for a quick weeknight dinner or a casual outdoor gathering.
• Versatile: Anticuchos can be served as an appetizer, main course, or even as a snack, and they pair perfectly with a variety of sides and sauces.

Kitchen Tools You’ll Need

• Grill or grill pan
• Skewers (metal or bamboo)
• Large bowl for marinating
• Cutting board
• Chef's knife

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup aji amarillo pepper paste
• 2 cloves garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish

Preparation

1. Marinate the Shrimp: In a large bowl, whisk together aji amarillo pepper paste, garlic, lime juice, olive oil, cumin, smoked paprika, salt, and pepper. Add the shrimp and toss to coat, making sure they're fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
2. Prepare the Skewers: Preheat the grill or grill pan to medium-high heat. Thread the marinated shrimp onto the skewers, leaving a small space between each shrimp. Brush the grill or grill pan with a little bit of oil to prevent sticking.
3. Grill the Anticuchos: Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through. Transfer the anticuchos to a plate and garnish with chopped cilantro.

Chef’s Pro Tips for Perfect Results

Achieving the Perfect Char: To get a nice char on the shrimp, make sure the grill or grill pan is hot before adding the skewers. You can test the heat by flicking a few drops of water onto the surface - if they sizzle and evaporate quickly, it's ready to go.

Nutritional Info